Categories of RCA Membership

Chef Member

Individuals recognized professionally as chefs employed in any sector of the food industry. Examples include but are not limited to: research/ corporate/executive chef, research and development chef, concept/product development chef, director/manager of culinary department, consultant, foodservice manager, or food establishment owner. Chef members may vote on bylaws changes and in elections for Board of Director positions.

Affiliate Member

Individuals recognized professionally in a field affiliated with Culinology, culinary arts, or food science, and who otherwise do not qualify as a Chef, Food Science & Technology, Culinology, Associate, or Student member. Examples include but are not limited to: writer, publisher, media/ communications professional, academician, administrator, or non-food science researcher. Affiliate members may vote on bylaws changes and in elections for Board of Director positions.

Associate Member

Individuals recognized professionally as employed in supporting fields. Examples include but are not limited to: sales / marketing professional, supplier, co-packer, distributor, or recruiter. Associate members may vote on bylaws changes and in elections for Board of Director positions.

Student Member

Individuals recognized as a full-time student at a culinary college or university. Examples of field of study include but are not limited to: Culinology, culinary arts, food science, or food studies. This membership holds no voting privileges.

Food Science & Technology Member

Individuals recognized professionally as food scientists or food technologists in any sector of the food industry. Examples include but are not limited to: food scientist, food technologist, flavorist, chemist, registered dietitian, nutritionist, lab technician, or food science researcher. Food Science & Technology members may vote on bylaws changes and in elections for Board of Director positions.

Culinology Member

Individuals recognized professionally as culinologists in any sector of the food industry. Examples include but are not limited to: culinologist, research chef, culinary scientist, culinary technician, research and development specialist, or innovation director, including Certified Research Chefs, Certified Culinary Scientists, and Culinology degree graduates. Members eligible for the Chef or Food Science & Technology categories who practice Culinology are eligible for this category. Culinology members may vote on bylaws changes and in elections for Board of Director positions.